| Jingle Bell Fudge 12 ounces of butterscotch chips
1/2 cup of chunky peanut butter
2/3 cup of sweetened condensed milk
1/2 cup of walnuts, chopped
Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares. |
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